If you make this quick artichoke salad or if you have any question, let me know! Leave a comment, rate it or tag a photo theclevermeal on Instagram. I would love to hear from you!

Easy to make and very tasty! Thanks 😊. Your email address will not be published. Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. search icon. Facebook Instagram Pinterest Twitter YouTube.

Home » Salad FOR FREE WEEKLY RECIPES! Thank you! You have successfully joined our subscriber list. This quick artichoke salad turns a jar of grilled artichokes into a fabulous starter perfect or side dish all year round.

It's full of flavor and texture, super easy and ready in 10 minutes. Prep Time 10 minutes mins. Total Time 10 minutes mins. Course: Salad.

Cuisine: Italian. Keyword: Artichoke salad. Servings: 4 small servings. This will make you rethink celery.

This salad is great, but I highly recommend cooking the brussels sprouts. Overall very tasty! I liked this salad but not as much as some of your other salads. Some tomatoes or capers will add some depth with acid if you like, or still to the others : Kat.

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Jump to Recipe Print Recipe. This air fried artichoke salad is bright, fresh, hearty, and covered in a tart and cheesy Lemon Parmesan dressing. Print Recipe Pin Recipe. Prep Time 10 minutes mins. Cook Time 15 minutes mins.

Total Time 25 minutes mins. Course Appetizer, Lunch, Salad. Cuisine American. Servings 4 people. Calories kcal. To make the Air Fryer Artichokes: Pat drained artichokes well with a tea towel, then transfer to a bowl. Transfer them to an air fryer basket and air fry for at degrees F for 15 minutes.

Once they are crispy and browned, let them cool for a couple of minutes, then slice in half. Whisk or shake to combine. Shave the Brussels sprouts thinly on a mandoline, or using a very sharp knife. Add these to a large serving bowl along with the white beans, celery, artichokes and parsley.

Pour the dressing over the salad and toss to combine. Top with a little bit more Parmesan, if desired, and serve. Calories: kcal Carbohydrates: 52 g Protein: 19 g Fat: 22 g Saturated Fat: 4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 11 mg Sodium: mg Potassium: mg Fiber: 16 g Sugar: 7 g Vitamin A: IU Vitamin C: mg Calcium: mg Iron: 7 mg.

Keyword artichokes, Easter, gluten free, lunch salads, meal prep, spring. Tried this recipe? Let us know how it was! Author: Kat Ashmore. Filed Under: Air Fryer , Gluten Free , Salads. Tags: Easter , gluten free , lunch , meal prep , plant based , salad , salad dressing , spring. Related Posts.

March 11,

Notes Add diced chicken to make this a filling, main dish meal. I want to make this right now! I just bought the Divine theme. I LOVE your design and your pics! Shana from Technotini. com aka Your biggest new fan lol. START HERE Meal Prep eBook Free Meal Plan.

Yum… I want a bowl right now! Roast your chickpeas for extra crunch, or try another type of pesto. To make it vegan, use a tablespoon of capers in place of the feta. If you find yourself with leftover pesto, slather it on toast with a poached egg, or on a stacked veggie sandwich the next day.

Try some of our other spring favorites like this asparagus soup , this spring salad , or simple roasted or grilled asparagus. Trim your artichokes. I love this little animated tutorial. Place artichoke hearts in a bowl of water with sliced lemons so they don't brown , until you get them into the oven.

Brush a small baking dish with 1 tablespoon olive oil. Remove artichokes and lemons from the water, shaking off excess water. Toss artichokes with remaining 2 tablespoons olive oil, salt and pepper.

Arrange them, cut side down, along with the sliced lemons, in the baking dish. Drain the artichokes and then roughly chop them. I like for there to be a combination of small and larger pieces of artichoke for texture. Once you chop them. Put them between a few paper towels or a dry kitchen towel to get any excess moisture off of them.

This is a really important step, because any excess water could dilute the salad and make it soggy. Make the dressing, Add the vinegar, lemon juice, mustards, sugar, parmesan, some salt, and olive oil to a large mason jar or container.

Shake to combine. Season to taste with salt and pepper. Add in the red onion and artichokes. Shake again and let the dressing sit for at least 30 minutes or overnight,. Add the romaine to a large salad bowl. Top with roasted red pepper.

Use a slotted spoon to scoop out all of the artichokes and red onion from the dressing. Pour a little bit of the dressing over the salad. Toss to combine. Taste and see if the salad needs any more dressing. DO NOT OVERDRESS.

The salad dressing is great, because you can make it up to a week in advance. My lifelong passion for delicious food and cooking has evolved over time into an equal love of showing you an elevated meal can be easy, approachable and most importantly, tasty.

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Learn how your comment data is processed. Never had artichokes before , Dont know how much to use, want it for my salad Please help me thank you.

Hi Nicole, I love artichokes, but your recipe made me ache to have it right now. haaaa it looks delicious. Good luck in your future, you are going to do so well. This salad looks delicious. As far as the sliced roasted red peppers go, do you roast your own or use jarred?